1 1/2 c. self rising cornmeal
1 c. milk
2/3 c. vegetable oil
1 (8 oz.) can cream style corn
2 eggs
3 chili peppers, chopped
1/2 lg. green bell pepper, chopped
1/2 c. chopped onion
1 1/2 c. grated cheddar cheese

In large mixing bowl combine cornmeal, milk, and vegetable oil. Stir in corn, eggs, chili peppers, green pepper and onion. Mix thoroughly. Pour half of batter into well greased 10 inch iron skillet. Sprinkle with half of cheese. Top with remainder of mix and remaining cheese. Bake at 375 degrees for 35-40 minutes or until well browned.